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Avitus Wine Bar

25 - 1934 34 Avenue SW Calgary AB T2T 2C1 · Food - General

Official record from Alberta →

Inspection summary

Avitus Wine Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on January 28, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on August 27, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on January 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 27, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on January 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 27, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured >500ppm. Ensure quat is between 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bread stored in freezer uncovered. Ensure all food is covered before storing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated the dishwasher was not able to pump soap or rinse aid. Dishwasher still measured 71C. Dishwasher can still be used to sanitize dishes. Staff were using the concentrated dish detergent to spray dishes. Ensure dishes are hand washed in soapy water, rinsed and either sanitized with the 200ppm quat solution for 2 minutes or placed in the dishwasher.
  3. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 3-packs of home-made Gougère stored in the freezer at the back of the kitchen were from an unapproved source.-Food discarded.Do not prepare unapproved/home-made food in the facility.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Saucissons and duck rillettes were stored in a container inside the prep cooler without proper labelling.Receipts of the saucissons and duck rillettes were unavailable.Include the best-before date on the plastic containers used to store opened or leftover saucissons and duck rillettes, as well as the date they were removed from their original packaging. This will help you track how long the product has been open.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) The front door was opened.2) The back door was slight opened and was being held opened with a box.Doors were closed.Install a screen door if you want to keep the doors open.
  4. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A fly perched on a wooden board at the front house. The front entrance door was opened.Install a fly light to trap the flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No quat test strips available.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Moldy unwrapped Saucissons sec were stored in a container inside the prep cooler.Receipts to proof the Saucissons sec were purchased from VDG Salumi was available.Ensure Saucissons are properly wrapped.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Ice scoop was stored on the front counter.2) An ice scoop was stored on the ice machine at the back area.Store ice scoops in a food grade container and regularly clean it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel was not stored in a paper towel dispenser at the handwashing sink in the front house.2) Paper towel in the washroom was stored on the paper towel dispenser.\Store paper towels in suitable paper towel dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A fly perched on a wooden board at the front house. The front entrance door was opened.Install a fly light to trap the flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No quat test strips available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available.

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